Let's Talk About Chef

Windows on the world was the highest grossing restaurant in the world and was located on the 106th and 107th floors of the World Trade Center 
This episode contains explicit depictions of events that happened on September 11th 2001 to employees of that restaurant that may not be suitable for some listeners. 

Lets Talk About Chef is written and hosted by Brian Clarke
Produced by Timothy McDonald 

If you would like to write into the show you can send everything to [email protected]
you can follow Brian on instagram @chefbrianclarke 

 

This week on Lets Talk About Chef we are trying to get to the bottom of the mystery that nobody asked Brian to solve, does Jaime Oliver, the worlds most recognizable celebrity chef, suck?

We dive into the history, the story, the luck, the work ethic, the downfalls and the successes to try and figure it out.

This episode was written and hosted by Brian Clarke
It was produced by Timothy McDonald
You can write into the podcast by emailing [email protected]
or you can follow Brian on Instagram @chefbrianclarke 

Today on Lets Talk About Chef we are talking about the history, legend and obsession of sushi. Why? Because its the one food that Brian has been obsessing about since lockdown started and quite frankly he can do whatever he wants and he wants to talk about sushi. 

There are some casual swear words in this episode and so if that offends you for some reason please consider that Brian worked in a professional kitchen for over a decade and quite frankly the sheer fact that every other word is not swearing that comes out of his mouth is quite frankly a testament to his consideration of your delicate ears. 

You can write into the show by emailing [email protected] 
You can follow Brian on Instagram @chefbrianclarke 

This episode was written and hosted by Brian Clarke
Produced by Timothy McDonald 

This week on Lets Talk About Chef host Brian Clarke delves into the slightly terrifying world of Locusts, natures hunger machines, tells the story of the devastating loss of food because of the largest swarm in recorded history and also what happens if a swarm comes back to North America. 
Locusts are basically terrifying, they eat everything, they can eat up to 420 million pounds of produce in a day, they are unstoppable and they can threaten everything about  the world we know.

You can write into the show by sending everything to [email protected]
Lets Talk About Chef is written and hosted by Brian Clarke

Terrare was a frenchman who lived in the late 1700's. He was a spy, a solider, a street performer, a son, a patient, oh and also the hungriest man who ever lived who could distend his jaw and swallow whole things like live cats, bushels of apples, bear cubs and live eels, also dead bodies, and apparently a baby. All of this in the quest to try and satiate the hunger and emptiness that filled him from the moment he was born.

This episode obviously contains depictions that will not be suitable for children or adults with weak stomachs.

This episode was written by Brian Clarke and produced by Timothy McDonald
You can email us [email protected] or you can follow Brian on Instagram @chefbrianclarke 

This week on Lets Talk About Chef host Brian Clarke dives into the history of the hot dog, yeah that's right, the hot dog. The staple of baseball diamonds and backyard barbecues everywhere and a good wholesome throwback episode of the show. 
From nazis, homers odyssey, Roosevelt and for some reason a hatred between Frankfurt and Vienna the hot dog is a lot more interesting than you think. 
Oh, and since cornona virus hit sales of hot dogs have gone up 300% 

This episode was written by Brian Clarke
You can can write into the show by emailing [email protected]
or you can follow Brian on Instagram @letstalkaboutchef  

This week on Let's Talk About Chef we talk to Julie Marshall of The World Food Program or WFP
The WFP is the largest humanitarian organization in the world actively feeding 130 million people, however now due to covid-19 that number is set to double to a quarter of a billion people.
This conversation is one that is so important for all to hear, listen as Julie breaks down what the WFP does, how they can feed so many people and what chefs can do here in the first world to help. 
If you would like to write into the show please send everything to [email protected] or you can follow Brian on Instagram @chefbrianclarke

This week Brian and Tim are back to watch food movies with you in quarentine and this time we talk about Chef starring Jon Favreau. 
If you haven't seen Chef before or you haven't seen it in a while you can watch it on Netflix while you're stuck in self isolation and listen on as we try to figure out if its a good food movie or not. 

There is a lot of swearing in this episode so if that offends please don't listen. 

Have a great service, and have a great week. 

Although the concept of take out and delivery may seem like somewhat of a modern invention, you could not be further from the truth. From the Aztecs to Pompeii, Mumbai and Naples, the story of take out is way more fascinating than you could ever imagine. 
Then go ahead and add the sheer fact that take out and delivery is the only way for restaurants to try and cling to survival during the time of covid-19.

This episode was written and hosted by Brian Clarke
It features some troubling imagery about racism and segregation in America 

You can write into the show by emailing [email protected]
or
You can follow Brian on instagram @chefbrianclarke 

On this episode of Lets Talk About Chef host Brian Clarke reviews the sound of restaurants 

We know and are aware that the concept doesn't really make any sense but Brian has been having the same dream/nightmare every night where he is standing in front of a restaurant in Paris and he can hear everything but there's no one inside.

We know and are aware of the danger that is facing everyone on a daily basis so from the bottom of our hearts wherever you are in the world we hope that you are safe and healthy.

If you want to write into the show you can send everything to [email protected] or you can follow Brian on Instagram @chefbrianclarke